Jameson’s extensive menu of British and Irish standards, along with a Western, Thai and Indian supporting cast would be hard for any kitchen to pull off. It succeeds with a few numbers, but fails with most, particularly appetizers. This Irish bar way down Silom road is your generic Gaelic boozer: lots of red and reen, dark wood, and a mammoth bar in the center where foreign execs pound whiskeys and Kilkenny. Usually a sure way to line a stomach on a drinking binge, Jameson’s barbeque chicken wings (eight pieces) are dry and rubbery, devoid of any smoky flavor and served with a sickeningly sweet barbeque sauce. The livers in their coats (chicken liver and water chestnuts wrapped in bacon) are served with the very un-Irish Sriracha sauce. The worst part: you’ll need it. Mains fair better. Irish stew with lamb is tender, if a bit dull and light on potatoes. What is this? The Great Famine? Flee to Britain and order some fish and chips. This is a delicious and filling meal thanks to the huge piece of fresh tender fish in delicate batter, served up with simply gargantuan french fries. The accompanying tartar sauce is creamy goodness and even the coleslaw is velvety decadence. While you’re piling on the calories, indulge in some bread and butter pudding dripping in buttery glory or an apple crumble with custard. It hits both a perfect balance of flavors (slightly sour apples, sweet vanilla custard) and texture (crunchy, fresh from the oven crumble, silky custard and soft apple chunks). This is a place for regulars. Once you know the menu and the punters at the bar, it’s easy to enjoy the friendly service and atmosphere while picking those dishes you know the kitchen can handle. Corkage B500, 1,000. Free wifi.